Nick and I had one of my best friend’s Jamie, and her perfect-match fiance, Jeremy, over for dinner the other night. On the menu (after the Cabot Cheese and randomly selected by Nick sweet chocolate chip cheese ball appetizer) was a bowl of Carrot Soup served with garlic naan bread, and Slow Cooked Zesty Shredded Chicken (recipe coming soon!), Jamie’s delicious salad, and then for dessert Pumpkin Ice Cream with Coconut “whipped cream” (recipe coming soon). After we finished our meal Jamie said (no joke);
“Gina, when you told me the menu for tonight I really didn’t think it sounded good. I wasn’t excited“…. ok. “But, it was amazing!”.
Yeah, that’s right. To be honest I knew everything was going to taste fantastic, but I was sceptical about the turnout of the carrot soup. I just wasn’t sure how something so simple could taste at all delicious. It did.
- 2 T unsalted butter **
- 1 lb. carrots, grated on large holes of a box cutter (or added to a food processor and finely chopped)
- 2 T fresh ginger, peeled and chopped
- 1½ tsp. sea salt
- 4 cups water
- .5 cup full fat coconut milk
- Extra sea salt and black pepper to taste
- Melt butter in large sauce pan over medium-low heat. Add carrots, ginger, and salt, and cook until carrots are just crisp-tender, about 8 minutes.
- Add water and coconut milk and bring to a boil. Reduce to a strong simmer and cook carrot mixture for 7 minutes.
- Working in batches (unless you have a large blender) blend the ingredients until smooth. Return to the saucepan and season with salt and pepper to taste. Rewarm the soup before serving
Nutrition Highlights: Under 200 calories, excellent source of fiber, and vitamin A (~300% DV vitamin A, thanks to the carrots). If you want to reduce the calories and fat you can omit the coconut milk and use all water (the original recipe called for this), and if you want to reduce the sodium, just use 1 tsp. salt in the recipe (Along with the unsalted butter).
If you’re wondering what on Earth that white stuff is on top, it’s actually coconut “whipped cream”. Random, right? Well there was coconut in the dish, so why not top it off with some coconut cream? You could also add some Greek yogurt on top too, for extra creaminess, but I can assure you neither the coconut nor Greek yogurt are needed to make this soup taste delicious. If, however, you want to make the coconut cream, here is how; take a can of full fat coconut milk, put it in the fridge to chill overnight, take it out, flip it upside down, open the can, pour out the liquid, and scrape out the solids at the bottom (there will probably be 1-2 Tbsp, at most). Add the solids to a chilled bowl and whip until a cream forms.
When we sat down to enjoy this soup, we were all slightly timid. We just didn’t know how it would taste. I’m almost certain that each of us ingested every last morsel of this soup (and I don’t know about the others, but I was really tempted to pick up my bowl and lick anything that remained).
And after sharing with you this culinary bowl of delight, I now want to announce the winner of last week’s FNCE Goodie Bag Giveaway!! The luck winner is Cellebella, who wrote this to answer the question “Which booth at the Food and Nutrition Conference and Expo would you visit first?!”
And I would agree, the KIND bar booth was one that I probably stopped at about five times 😉 They have some new flavors and varieties coming out soon, so if you haven’t seen them yet, get excited! Celebella, please e-mail me your home address and I’ll get this goodie bag sent your way (GCsmiler19@yahoo.com)!
Enjoy your Monday everyone.